Ginger Cilantro Salmon Burgers


Preparation Time: 30 Minutes


7 Ingredients

  • 1 1/2 lbs Salmon Fillet (skinless, cut into 1/2-inch chunks)
  • 3/4 cup Cilantro (finely chopped)
  • 3 tbsps Ginger (peeled and finely grated)
  • 2 tbsps Coconut Aminos
  • 1 tbsp Sesame Oil
  • 1 tbsp Lime Juice
  • 3 tbsps Avocado Oil


  1. Add the salmon to the bowl of a food processor (including the blade) and place in the freezer for 15 minutes.
  2. Meanwhile, in a large mixing bowl combine the cilantro, ginger, coconut aminos, sesame oil and lime juice. Set aside.
  3. Remove the food processor bowl from the freezer. Pulse the salmon 4 to 5 times until finely chopped but not a puree. Fold the chopped salmon into the cilantro and ginger mixture.
  4. Form the mixture into patties. If it is too wet, refrigerate for 20 minutes to stiffen before forming into patties.
  5. Heat the avocado oil in a large non-stick pan over medium-high heat. Cook the salmon burgers for 4 to 5 minutes per side, or until cooked through and firm to the touch. Serve immediately and enjoy.

Recipe Notes

ACTUAL NUTRITIONAL CONTENT PER SERVING (serves 6): 252 calories, 23g protein, 2g carb, 1g sugar, 16g fat, 140 mg sodium

Recipe adapted from That Clean Life

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Patty Martin

Registered Dietitian Nutritionist

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